{"title":"Mazelab","description":"\u003cp\u003eMazelab is a Prague roastery founded by Jackie and Thu, selecting coffees for clarity, sweetness, complexity and character. Each roast is guided by taste rather than a fixed light or dark style, aiming to reveal what is already present in the bean. Its approach respects every producer, picker and processor behind the coffee.\u003c\/p\u003e","products":[{"product_id":"mazelab-keramo-washed-landrace-ethiopia","title":"Mazelab - Keramo, Washed Landrace | Ethiopia","description":"\u003ch2 data-start=\"155\" data-end=\"170\"\u003e\u003cstrong data-start=\"158\" data-end=\"170\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"171\" data-end=\"827\"\u003e\n\u003cli data-start=\"171\" data-end=\"257\"\u003e\n\u003cp data-start=\"173\" data-end=\"257\"\u003e\u003cstrong data-start=\"173\" data-end=\"184\"\u003eOrigin:\u003c\/strong\u003e Ethiopia (Bura, \u003cstrong data-start=\"206\" data-end=\"216\"\u003eSidama\u003c\/strong\u003e) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"258\" data-end=\"345\"\u003e\n\u003cp data-start=\"260\" data-end=\"345\"\u003e\u003cstrong data-start=\"260\" data-end=\"273\"\u003eProducer:\u003c\/strong\u003e Faysel Abdo \/ Faysel Abdosh \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"346\" data-end=\"424\"\u003e\n\u003cp data-start=\"348\" data-end=\"424\"\u003e\u003cstrong data-start=\"348\" data-end=\"361\"\u003eVarietal:\u003c\/strong\u003e Landrace\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"425\" data-end=\"490\"\u003e\n\u003cp data-start=\"427\" data-end=\"490\"\u003e\u003cstrong data-start=\"427\" data-end=\"439\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"491\" data-end=\"571\"\u003e\n\u003cp data-start=\"493\" data-end=\"571\"\u003e\u003cstrong data-start=\"493\" data-end=\"507\"\u003eElevation:\u003c\/strong\u003e ~2200 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"572\" data-end=\"615\"\u003e\n\u003cp data-start=\"574\" data-end=\"615\"\u003e\u003cstrong data-start=\"574\" data-end=\"584\"\u003eRoast:\u003c\/strong\u003e Medium Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"616\" data-end=\"705\"\u003e\n\u003cp data-start=\"618\" data-end=\"705\"\u003e\u003cstrong data-start=\"618\" data-end=\"631\"\u003eBag Size:\u003c\/strong\u003e Typically 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"616\" data-end=\"705\"\u003e\n\u003cp data-start=\"618\" data-end=\"705\"\u003e\u003cstrong data-start=\"708\" data-end=\"726\"\u003eTasting Notes:\u003c\/strong\u003e White peach 🍑 • Floral 🌸 • Tangerine 🍊 • Tea‑like finish 🍵 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"829\" data-end=\"832\"\u003e\n\u003ch2 data-start=\"834\" data-end=\"847\"\u003e\u003cstrong data-start=\"837\" data-end=\"847\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"848\" data-end=\"1263\"\u003eMazelab is delighted to present \u003cstrong data-start=\"880\" data-end=\"890\"\u003eKeramo\u003c\/strong\u003e, a beautifully refined \u003cstrong data-start=\"914\" data-end=\"955\"\u003esingle‑origin washed Ethiopian coffee\u003c\/strong\u003e from the high‑altitude region of \u003cstrong data-start=\"989\" data-end=\"1005\"\u003eBura, Sidama\u003c\/strong\u003e. Carefully sourced and roasted with precision, this lot highlights the \u003cstrong data-start=\"1077\" data-end=\"1108\"\u003edelicate, expressive nature\u003c\/strong\u003e that Ethiopian coffees are celebrated for — from juicy stone fruit to aromatic florals and bright citrus liveliness. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1265\" data-end=\"1268\"\u003e\n\u003ch2 data-start=\"1270\" data-end=\"1290\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1290\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1291\" data-end=\"1787\"\u003eThis coffee originates from farms around \u003cstrong data-start=\"1332\" data-end=\"1358\"\u003eKeramo washing station\u003c\/strong\u003e, where smallholder growers deliver ripe cherries to be processed with meticulous care. The producer credited for this lot, \u003cstrong data-start=\"1482\" data-end=\"1526\"\u003eFaysel Abdo (also seen as Faysel Abdosh)\u003c\/strong\u003e, works within this community that lies high in the magnificent Bombe mountains. The altitude and microclimate here slow cherry maturation, developing \u003cstrong data-start=\"1677\" data-end=\"1710\"\u003eintense sweetness and clarity\u003c\/strong\u003e that translate beautifully in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1789\" data-end=\"1792\"\u003e\n\u003ch2 data-start=\"1794\" data-end=\"1813\"\u003e\u003cstrong data-start=\"1797\" data-end=\"1813\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1814\" data-end=\"2295\"\u003eThe \u003cstrong data-start=\"1818\" data-end=\"1836\"\u003ewashed process\u003c\/strong\u003e used for Keramo focuses on clarity and purity of expression. Ripe cherries are depulped soon after harvest, then fermented to remove mucilage before being thoroughly washed. After cleaning, the beans dry evenly on raised beds, preserving \u003cstrong data-start=\"2075\" data-end=\"2118\"\u003efresh acidity and clean fruit character\u003c\/strong\u003e. This traditional Ethiopian processing style is ideal for light roasting and filter brewing, helping the coffee’s nuanced aromatics shine. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2297\" data-end=\"2300\"\u003e\n\u003ch2 data-start=\"2302\" data-end=\"2317\"\u003e\u003cstrong data-start=\"2305\" data-end=\"2317\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2318\" data-end=\"2801\"\u003eIn the cup, \u003cstrong data-start=\"2330\" data-end=\"2340\"\u003eKeramo\u003c\/strong\u003e is \u003cstrong data-start=\"2344\" data-end=\"2385\"\u003ebright, delicate, and deeply aromatic\u003c\/strong\u003e. Expect juicy \u003cstrong data-start=\"2400\" data-end=\"2418\"\u003ewhite peach 🍑\u003c\/strong\u003e sweetness with a pleasing fruitiness that carries throughout the sip. Floral bouquets 🌸 weave through the mid‑palate, while lively \u003cstrong data-start=\"2551\" data-end=\"2567\"\u003etangerine 🍊\u003c\/strong\u003e acidity and a refined \u003cstrong data-start=\"2590\" data-end=\"2612\"\u003etea‑like finish 🍵\u003c\/strong\u003e provide balance and elegance. Together these elements create a \u003cstrong data-start=\"2676\" data-end=\"2708\"\u003eclean and expressive profile\u003c\/strong\u003e that rewards careful brewing and thoughtful tasting. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2803\" data-end=\"2806\"\u003e\n\u003ch2 data-start=\"2808\" data-end=\"2823\"\u003e\u003cstrong data-start=\"2811\" data-end=\"2823\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2824\" data-end=\"3169\"\u003eMazelab’s \u003cstrong data-start=\"2834\" data-end=\"2844\"\u003eKeramo\u003c\/strong\u003e is a standout Ethiopian filter coffee — \u003cstrong data-start=\"2885\" data-end=\"2917\"\u003elight, fragrant, and complex\u003c\/strong\u003e, yet approachable for a variety of brewing styles. With its harmony of stone fruit, floral depth, and citrus lift, a perfectly sippable brew.\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Default Title","offer_id":57223134118262,"sku":"MAZELAB-KERAMO","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KERAMO.webp?v=1770308373"},{"product_id":"mazelab-mukurweini-washed-sl28-kenya","title":"Mazelab - Mukurweini, Washed SL28 | Kenya","description":"\u003ch2 data-end=\"170\" data-start=\"155\"\u003e\u003cstrong data-end=\"170\" data-start=\"158\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"599\" data-start=\"171\"\u003e\n\u003cli data-end=\"197\" data-start=\"171\"\u003e\n\u003cp data-end=\"197\" data-start=\"173\"\u003e\u003cstrong data-end=\"184\" data-start=\"173\"\u003eOrigin:\u003c\/strong\u003e Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"219\" data-start=\"198\"\u003e\n\u003cp data-end=\"219\" data-start=\"200\"\u003e\u003cstrong data-end=\"211\" data-start=\"200\"\u003eRegion:\u003c\/strong\u003e Nyeri\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"257\" data-start=\"220\"\u003e\n\u003cp data-end=\"257\" data-start=\"222\"\u003e\u003cstrong data-end=\"235\" data-start=\"222\"\u003eProducer:\u003c\/strong\u003e Thunguri Coffee\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"284\" data-start=\"258\"\u003e\n\u003cp data-end=\"284\" data-start=\"260\"\u003e\u003cstrong data-end=\"273\" data-start=\"260\"\u003eVarietal:\u003c\/strong\u003e SL28\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"312\" data-start=\"285\"\u003e\n\u003cp data-end=\"312\" data-start=\"287\"\u003e\u003cstrong data-end=\"299\" data-start=\"287\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"394\" data-start=\"313\"\u003e\n\u003cp data-end=\"394\" data-start=\"315\"\u003e\u003cstrong data-end=\"329\" data-start=\"315\"\u003eElevation:\u003c\/strong\u003e ~1,710 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"416\" data-start=\"395\"\u003e\n\u003cp data-end=\"416\" data-start=\"397\"\u003e\u003cstrong data-end=\"407\" data-start=\"397\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"488\" data-start=\"417\"\u003e\n\u003cp data-end=\"488\" data-start=\"419\"\u003e\u003cstrong data-end=\"432\" data-start=\"419\"\u003eBag Size:\u003c\/strong\u003e Typically 200 g \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"599\" data-start=\"489\"\u003e\n\u003cp data-end=\"599\" data-start=\"491\"\u003e\u003cstrong data-end=\"509\" data-start=\"491\"\u003eTasting Notes:\u003c\/strong\u003e Cranberry 🍒 • Raspberry 🍓 • Juicy velvety body 🍑 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"604\" data-start=\"601\"\u003e\n\u003ch2 data-end=\"619\" data-start=\"606\"\u003e\u003cstrong data-end=\"619\" data-start=\"609\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"974\" data-start=\"620\"\u003eMazelab is delighted to present \u003cstrong data-end=\"673\" data-start=\"652\"\u003eMukurweini Washed\u003c\/strong\u003e, a striking filter coffee from \u003cstrong data-end=\"729\" data-start=\"705\"\u003eKenya’s Nyeri region\u003c\/strong\u003e that combines \u003cstrong data-end=\"806\" data-start=\"744\"\u003eclarity, vibrant fruit character, and a luscious mouthfeel\u003c\/strong\u003e. This washed SL28 lot offers the expressive acidity and juicy finesse that Kenyan coffees are renowned for — a coffee that stands out for both structure and sweetness.\u003c\/p\u003e\n\u003chr data-end=\"979\" data-start=\"976\"\u003e\n\u003ch2 data-end=\"1001\" data-start=\"981\"\u003e\u003cstrong data-end=\"1001\" data-start=\"984\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1455\" data-start=\"1002\"\u003eThis lot is sourced from \u003cstrong data-end=\"1046\" data-start=\"1027\"\u003eThunguri Coffee\u003c\/strong\u003e, a producer in \u003cstrong data-end=\"1078\" data-start=\"1062\"\u003eNyeri County\u003c\/strong\u003e, situated on Kenya’s fertile central highlands. This region’s volcanic soils, steady rainfall, and high altitude allow coffee cherries to mature slowly, enhancing their sugar development and fruit complexity. Working within a well‑established cooperative system, Thunguri ensures ripe cherries are hand‑selected and processed promptly, supporting both quality and consistency.\u003c\/p\u003e\n\u003chr data-end=\"1460\" data-start=\"1457\"\u003e\n\u003ch2 data-end=\"1481\" data-start=\"1462\"\u003e\u003cstrong data-end=\"1481\" data-start=\"1465\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1909\" data-start=\"1482\"\u003e\u003cstrong data-end=\"1503\" data-start=\"1482\"\u003eMukurweini Washed\u003c\/strong\u003e undergoes a classic \u003cstrong data-end=\"1542\" data-start=\"1524\"\u003ewashed process\u003c\/strong\u003e, where freshly picked cherries are depulped and fermented to remove mucilage before being thoroughly washed with clean water. This method accentuates \u003cstrong data-end=\"1738\" data-start=\"1693\"\u003eclarity, acidity, and varietal expression\u003c\/strong\u003e, allowing the nuanced fruit characteristics of SL28 to shine. Careful drying follows, preserving bright aromatics and a refined profile that’s perfect for filter brewing.\u003c\/p\u003e\n\u003chr data-end=\"1914\" data-start=\"1911\"\u003e\n\u003ch2 data-end=\"1931\" data-start=\"1916\"\u003e\u003cstrong data-end=\"1931\" data-start=\"1919\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2419\" data-start=\"1932\"\u003eIn the cup, this coffee is \u003cstrong data-end=\"1980\" data-start=\"1959\"\u003edynamic and juicy\u003c\/strong\u003e. Bold \u003cstrong data-end=\"2003\" data-start=\"1987\"\u003ecranberry 🍒\u003c\/strong\u003e notes jump out first, followed by bright \u003cstrong data-end=\"2061\" data-start=\"2045\"\u003eraspberry 🍓\u003c\/strong\u003e sweetness that adds depth and energy. A \u003cstrong data-end=\"2128\" data-start=\"2102\"\u003ejuicy, velvety body 🍑\u003c\/strong\u003e carries the fruitiness through the sip, creating a balanced and lingering finish that feels both fresh and complete. The overall experience marries \u003cstrong data-end=\"2296\" data-start=\"2277\"\u003evibrant acidity\u003c\/strong\u003e with \u003cstrong data-end=\"2328\" data-start=\"2302\"\u003esmooth fruit sweetness\u003c\/strong\u003e, making it a compelling and memorable filter coffee. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2424\" data-start=\"2421\"\u003e\n\u003ch2 data-end=\"2441\" data-start=\"2426\"\u003e\u003cstrong data-end=\"2441\" data-start=\"2429\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2878\" data-start=\"2442\"\u003eMazelab’s \u003cstrong data-end=\"2473\" data-start=\"2452\"\u003eMukurweini Washed\u003c\/strong\u003e is a standout Kenyan coffee — \u003cstrong data-end=\"2548\" data-start=\"2504\"\u003ebright, fruity, and beautifully balanced\u003c\/strong\u003e. Its combination of vivid berry notes and a rounded, velvety mouthfeel makes it a joy to explore, especially in pour‑over or other clean extraction methods. If you’re after a filter coffee that exemplifies the \u003cstrong data-end=\"2782\" data-start=\"2759\"\u003ebest of Kenyan SL28\u003c\/strong\u003e, this lot delivers both clarity and depth with every sip.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Default Title","offer_id":57223240221046,"sku":"MAZELAB-MUKURWEINI-SL28","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MUKURWEINIWASHED.jpg?v=1770308823"},{"product_id":"mazelab-bekele-yututie-natural-landrace-ethiopia","title":"Mazelab - Bekele Yututie, Natural Landrace | Ethiopia","description":"\u003ch2 data-start=\"150\" data-end=\"165\"\u003e\u003cstrong data-start=\"153\" data-end=\"165\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"166\" data-end=\"524\"\u003e\n\u003cli data-start=\"166\" data-end=\"195\"\u003e\n\u003cp data-start=\"168\" data-end=\"195\"\u003e\u003cstrong data-start=\"168\" data-end=\"179\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"196\" data-end=\"226\"\u003e\n\u003cp data-start=\"198\" data-end=\"226\"\u003e\u003cstrong data-start=\"198\" data-end=\"209\"\u003eRegion:\u003c\/strong\u003e Gonjobé, Bensa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"227\" data-end=\"263\"\u003e\n\u003cp data-start=\"229\" data-end=\"263\"\u003e\u003cstrong data-start=\"229\" data-end=\"242\"\u003eProducer:\u003c\/strong\u003e Bekele Yututie\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"264\" data-end=\"309\"\u003e\n\u003cp data-start=\"266\" data-end=\"309\"\u003e\u003cstrong data-start=\"266\" data-end=\"279\"\u003eVarietal:\u003c\/strong\u003e Landrace Ethiopian heirloom\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"310\" data-end=\"334\"\u003e\n\u003cp data-start=\"312\" data-end=\"334\"\u003e\u003cstrong data-start=\"312\" data-end=\"324\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"335\" data-end=\"378\"\u003e\n\u003cp data-start=\"337\" data-end=\"378\"\u003e\u003cstrong data-start=\"337\" data-end=\"347\"\u003eRoast: \u003c\/strong\u003eMedium-Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"379\" data-end=\"412\"\u003e\n\u003cp data-start=\"381\" data-end=\"412\"\u003e\u003cstrong data-start=\"381\" data-end=\"394\"\u003eBag Size:\u003c\/strong\u003e Typically 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"413\" data-end=\"524\"\u003e\n\u003cp data-start=\"415\" data-end=\"524\"\u003e\u003cstrong data-start=\"415\" data-end=\"433\"\u003eTasting Notes:\u003c\/strong\u003e Yellow tropical fruits 🍍 • Sugarcane 🍯 • Panela 🌾 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"526\" data-end=\"529\"\u003e\n\u003ch2 data-start=\"531\" data-end=\"544\"\u003e\u003cstrong data-start=\"534\" data-end=\"544\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"545\" data-end=\"961\"\u003eMazelab is delighted to present \u003cstrong data-start=\"577\" data-end=\"595\"\u003eBekele Yututie\u003c\/strong\u003e, an expressive and vibrant \u003cstrong data-start=\"623\" data-end=\"651\"\u003enatural Ethiopian coffee\u003c\/strong\u003e from the high‑altitude region of \u003cstrong data-start=\"685\" data-end=\"705\"\u003eGonjobé in Bensa\u003c\/strong\u003e. Carefully sourced and roasted to highlight its intrinsic sweetness and fruit complexity, this lot offers a deeply rewarding and layered filter cup — showcasing the best of Sidama’s terroir and traditional processing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"963\" data-end=\"966\"\u003e\n\u003ch2 data-start=\"968\" data-end=\"988\"\u003e\u003cstrong data-start=\"971\" data-end=\"988\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"989\" data-end=\"1417\"\u003eThis coffee comes from \u003cstrong data-start=\"1012\" data-end=\"1030\"\u003eBekele Yututie\u003c\/strong\u003e, a smallholder producer in the Bensa region of Sidama. Bekele’s farm, known locally as Denbi, sits high in the mountains where cool conditions allow cherries to mature slowly, developing intense sweetness and depth. He farms organically under native shade trees and works with neighbours to cultivate and process this landrace coffee traditionally. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1419\" data-end=\"1422\"\u003e\n\u003ch2 data-start=\"1424\" data-end=\"1443\"\u003e\u003cstrong data-start=\"1427\" data-end=\"1443\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1444\" data-end=\"1877\"\u003eThis lot is processed using the \u003cstrong data-start=\"1476\" data-end=\"1494\"\u003enatural method\u003c\/strong\u003e, where ripe cherries are sun‑dried whole after harvest. The extended contact between fruit and bean during drying allows sugars and aromatic compounds to be absorbed into the bean, enhancing \u003cstrong data-start=\"1686\" data-end=\"1727\"\u003ebody, sweetness, and fruit complexity\u003c\/strong\u003e. Delicate turning and careful drying help preserve brightness and clarity while building a rich, juicy profile. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1879\" data-end=\"1882\"\u003e\n\u003ch2 data-start=\"1884\" data-end=\"1899\"\u003e\u003cstrong data-start=\"1887\" data-end=\"1899\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1900\" data-end=\"2303\"\u003eIn the cup, \u003cstrong data-start=\"1912\" data-end=\"1930\"\u003eBekele Yututie\u003c\/strong\u003e delivers a \u003cstrong data-start=\"1942\" data-end=\"1970\"\u003erich yet nuanced profile\u003c\/strong\u003e. Juicy \u003cstrong data-start=\"1978\" data-end=\"2007\"\u003eyellow tropical fruits 🍍\u003c\/strong\u003e come forward first, followed by smooth \u003cstrong data-start=\"2047\" data-end=\"2073\"\u003esugarcane 🍯 sweetness\u003c\/strong\u003e, and a hint of earthy \u003cstrong data-start=\"2096\" data-end=\"2109\"\u003epanela 🌾\u003c\/strong\u003e that rounds out the experience. The natural process gives the cup a \u003cstrong data-start=\"2178\" data-end=\"2219\"\u003elush body and fruit‑forward intensity\u003c\/strong\u003e, making each sip feel vibrant and satisfying. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2305\" data-end=\"2308\"\u003e\n\u003ch2 data-start=\"2310\" data-end=\"2325\"\u003e\u003cstrong data-start=\"2313\" data-end=\"2325\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2326\" data-end=\"2806\"\u003eMazelab’s \u003cstrong data-start=\"2336\" data-end=\"2354\"\u003eBekele Yututie\u003c\/strong\u003e is a standout example of \u003cstrong data-start=\"2380\" data-end=\"2408\"\u003enatural Ethiopian coffee\u003c\/strong\u003e — \u003cstrong data-start=\"2411\" data-end=\"2452\"\u003ejuicy, sweet, and beautifully layered\u003c\/strong\u003e. Its tropical fruit character, molasses‑like sweetness, and rounded body make it a compelling filter coffee that’s both expressive and deeply satisfying. Whether you’re a fan of fruit‑driven naturals or exploring Ethiopian heritage lots for the first time, this coffee offers an impressive and memorable experience.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"March 17th","offer_id":57223307624822,"sku":"MAZELAB-LANDRACE-NATURAL(BEKELE)-MAR17","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BEKELEYUTUTIE.webp?v=1770309069"},{"product_id":"mazelab-bombe-washed-74158-ethiopia","title":"Mazelab - Bombe, Washed 74158 | Ethiopia","description":"\u003ch2 data-start=\"143\" data-end=\"158\"\u003e\u003cstrong data-start=\"146\" data-end=\"158\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"159\" data-end=\"495\"\u003e\n\u003cli data-start=\"159\" data-end=\"188\"\u003e\n\u003cp data-start=\"161\" data-end=\"188\"\u003e\u003cstrong data-start=\"161\" data-end=\"172\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"189\" data-end=\"218\"\u003e\n\u003cp data-start=\"191\" data-end=\"218\"\u003e\u003cstrong data-start=\"191\" data-end=\"202\"\u003eRegion:\u003c\/strong\u003e Bensa, Sidama\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"219\" data-end=\"248\"\u003e\n\u003cp data-start=\"221\" data-end=\"248\"\u003e\u003cstrong data-start=\"221\" data-end=\"234\"\u003eProducer:\u003c\/strong\u003e Faysel Abdo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"249\" data-end=\"302\"\u003e\n\u003cp data-start=\"251\" data-end=\"302\"\u003e\u003cstrong data-start=\"251\" data-end=\"264\"\u003eVarietal:\u003c\/strong\u003e JARC 74158 \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"303\" data-end=\"326\"\u003e\n\u003cp data-start=\"305\" data-end=\"326\"\u003e\u003cstrong data-start=\"305\" data-end=\"317\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"327\" data-end=\"348\"\u003e\n\u003cp data-start=\"329\" data-end=\"348\"\u003e\u003cstrong data-start=\"329\" data-end=\"339\"\u003eRoast:\u003c\/strong\u003e Medium Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"349\" data-end=\"382\"\u003e\n\u003cp data-start=\"351\" data-end=\"382\"\u003e\u003cstrong data-start=\"351\" data-end=\"364\"\u003eBag Size:\u003c\/strong\u003e 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"383\" data-end=\"495\"\u003e\n\u003cp data-start=\"385\" data-end=\"495\"\u003e\u003cstrong data-start=\"385\" data-end=\"403\"\u003eTasting Notes:\u003c\/strong\u003e Citrus zest 🍊 • Honey 🍯 • Apricot 🍑 • Blueberry 🫐 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"497\" data-end=\"500\"\u003e\n\u003ch2 data-start=\"502\" data-end=\"515\"\u003e\u003cstrong data-start=\"505\" data-end=\"515\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"516\" data-end=\"910\"\u003eMazelab is pleased to present \u003cstrong data-start=\"546\" data-end=\"555\"\u003eBombe\u003c\/strong\u003e, a bright and nuanced \u003cstrong data-start=\"578\" data-end=\"605\"\u003ewashed Ethiopian coffee\u003c\/strong\u003e from the celebrated high‑altitude region of \u003cstrong data-start=\"650\" data-end=\"669\"\u003eBensa in Sidama\u003c\/strong\u003e. This lot delivers a classic Ethiopian profile — vibrant citrus character with sweet fruit layers and delicately aromatic complexity — ideal for an elegant \u003cstrong data-start=\"826\" data-end=\"841\"\u003efilter brew\u003c\/strong\u003e that’s refreshing and refined. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"912\" data-end=\"915\"\u003e\n\u003ch2 data-start=\"917\" data-end=\"937\"\u003e\u003cstrong data-start=\"920\" data-end=\"937\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"938\" data-end=\"1390\"\u003eThis coffee is sourced from the \u003cstrong data-start=\"970\" data-end=\"1001\"\u003eBombe area of Bensa, Sidama\u003c\/strong\u003e, and crafted by \u003cstrong data-start=\"1018\" data-end=\"1033\"\u003eFaysel Abdo\u003c\/strong\u003e, a producer known for careful handling and quality‑focused practices. Bensa’s elevation and microclimates slow cherry maturation, helping develop \u003cstrong data-start=\"1180\" data-end=\"1209\"\u003esugar and acidity balance\u003c\/strong\u003e that translates into beautifully expressive coffee. The region’s rich coffee biodiversity also contributes to depth and complexity in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1392\" data-end=\"1395\"\u003e\n\u003ch2 data-start=\"1397\" data-end=\"1416\"\u003e\u003cstrong data-start=\"1400\" data-end=\"1416\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1417\" data-end=\"1830\"\u003e\u003cstrong data-start=\"1417\" data-end=\"1426\"\u003eBombe\u003c\/strong\u003e is prepared with a \u003cstrong data-start=\"1446\" data-end=\"1464\"\u003ewashed process\u003c\/strong\u003e, a traditional method that highlights transparency and varietal clarity. After harvesting ripe cherries, the beans are depulped and fermented to remove mucilage before being thoroughly washed. Careful drying at high altitude preserves brightness and accentuates the coffee’s citrus and fruit character without adding heaviness. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1832\" data-end=\"1835\"\u003e\n\u003ch2 data-start=\"1837\" data-end=\"1852\"\u003e\u003cstrong data-start=\"1840\" data-end=\"1852\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1853\" data-end=\"2256\"\u003eIn the cup, \u003cstrong data-start=\"1865\" data-end=\"1874\"\u003eBombe\u003c\/strong\u003e shines with \u003cstrong data-start=\"1887\" data-end=\"1912\"\u003elively citrus zest 🍊\u003c\/strong\u003e and honeyed sweetness 🍯 that provides a warm, inviting core. Notes of \u003cstrong data-start=\"1984\" data-end=\"2004\"\u003ejuicy apricot 🍑\u003c\/strong\u003e and subtle \u003cstrong data-start=\"2016\" data-end=\"2032\"\u003eblueberry 🫐\u003c\/strong\u003e bring layered fruit complexity and balance to the profile. The finish is clean and expressive, with a gentle sweetness that lingers — perfect for lovers of crisp, vibrant filter coffee. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2258\" data-end=\"2261\"\u003e\n\u003ch2 data-start=\"2263\" data-end=\"2278\"\u003e\u003cstrong data-start=\"2266\" data-end=\"2278\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2279\" data-end=\"2677\"\u003eMazelab’s \u003cstrong data-start=\"2289\" data-end=\"2298\"\u003eBombe\u003c\/strong\u003e is a delightful expression of \u003cstrong data-start=\"2329\" data-end=\"2347\"\u003eSidama terroir\u003c\/strong\u003e — a washed lot that balances \u003cstrong data-start=\"2377\" data-end=\"2441\"\u003ebright acidity, fruit‑driven sweetness, and aromatic clarity\u003c\/strong\u003e. Whether enjoyed as a thoughtful morning brew or a slow afternoon cup, this coffee offers a refreshing and nuanced experience that embodies the classic character of high‑altitude Ethiopian coffees.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"March 17th","offer_id":57223353926006,"sku":"MAZELAB-BOMBE-74158-MAR17","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BOMBE_75445ac8-d79e-4067-872c-78fb338c704a.webp?v=1770309170"},{"product_id":"mazelab-el-morito-washed-marshell-peru","title":"Mazelab - El Morito, Washed Marshell | Peru","description":"\u003ch2 data-start=\"140\" data-end=\"155\"\u003e\u003cstrong data-start=\"143\" data-end=\"155\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"156\" data-end=\"876\"\u003e\n\u003cli data-start=\"156\" data-end=\"229\"\u003e\n\u003cp data-start=\"158\" data-end=\"229\"\u003e\u003cstrong data-start=\"158\" data-end=\"169\"\u003eOrigin:\u003c\/strong\u003e Peru  — \u003cem data-start=\"182\" data-end=\"227\"\u003eSan José de Lourdes, San Ignacio, Cajamarca\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"230\" data-end=\"433\"\u003e\n\u003cp data-start=\"232\" data-end=\"433\"\u003e\u003cstrong data-start=\"232\" data-end=\"245\"\u003eProducer:\u003c\/strong\u003e David Flores \/ Finca El Morito\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"434\" data-end=\"560\"\u003e\n\u003cp data-start=\"436\" data-end=\"560\"\u003e\u003cstrong data-start=\"436\" data-end=\"449\"\u003eVarietal:\u003c\/strong\u003e Marshell (Peruvian hybrid varietal with distinctive cup character) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"561\" data-end=\"626\"\u003e\n\u003cp data-start=\"563\" data-end=\"626\"\u003e\u003cstrong data-start=\"563\" data-end=\"575\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"627\" data-end=\"708\"\u003e\n\u003cp data-start=\"629\" data-end=\"708\"\u003e\u003cstrong data-start=\"629\" data-end=\"643\"\u003eElevation:\u003c\/strong\u003e ~1,750 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"709\" data-end=\"730\"\u003e\n\u003cp data-start=\"711\" data-end=\"730\"\u003e\u003cstrong data-start=\"711\" data-end=\"721\"\u003eRoast:\u003c\/strong\u003e Medium-Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"731\" data-end=\"764\"\u003e\n\u003cp data-start=\"733\" data-end=\"764\"\u003e\u003cstrong data-start=\"733\" data-end=\"746\"\u003eBag Size:\u003c\/strong\u003e 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"765\" data-end=\"876\"\u003e\n\u003cp data-start=\"767\" data-end=\"876\"\u003e\u003cstrong data-start=\"767\" data-end=\"785\"\u003eTasting Notes:\u003c\/strong\u003e Peach 🍑 • Plum 🍑 • Black tea 🌼 • Blossom aroma 🍋 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"878\" data-end=\"881\"\u003e\n\u003ch2 data-start=\"883\" data-end=\"896\"\u003e\u003cstrong data-start=\"886\" data-end=\"896\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"897\" data-end=\"1309\"\u003eMazelab is pleased to present \u003cstrong data-start=\"927\" data-end=\"943\"\u003eDavid Flores\u003c\/strong\u003e, a beautifully expressive coffee from \u003cstrong data-start=\"996\" data-end=\"1015\"\u003eFinca El Morito\u003c\/strong\u003e in Peru’s highland region of \u003cem data-start=\"1045\" data-end=\"1056\"\u003eCajamarca\u003c\/em\u003e. This washed \u003cstrong data-start=\"1070\" data-end=\"1082\"\u003eMarshell\u003c\/strong\u003e lot highlights vibrant stone fruit sweetness, floral complexity, and refined structure — offering a clean and engaging filter cup that celebrates both terroir and thoughtful farm practice. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1311\" data-end=\"1314\"\u003e\n\u003ch2 data-start=\"1316\" data-end=\"1336\"\u003e\u003cstrong data-start=\"1319\" data-end=\"1336\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1337\" data-end=\"1891\"\u003e\u003cstrong data-start=\"1337\" data-end=\"1353\"\u003eDavid Flores\u003c\/strong\u003e is a passionate third‑generation coffee producer based in \u003cem data-start=\"1412\" data-end=\"1443\"\u003eDiamante, San José de Lourdes\u003c\/em\u003e within \u003cstrong data-start=\"1451\" data-end=\"1475\"\u003eSan Ignacio Province\u003c\/strong\u003e, Cajamarca. Growing up among coffee farming traditions, David has been deeply involved in specialty coffee since 2016 and now leads both \u003cstrong data-start=\"1613\" data-end=\"1632\"\u003eFinca El Morito\u003c\/strong\u003e and a broader network of neighbouring producers. His commitment to quality has helped elevate his farm into a respected coffee origin in the region, marked by \u003cstrong data-start=\"1792\" data-end=\"1852\"\u003ecareful cultivation and thoughtful post‑harvest handling\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1893\" data-end=\"1896\"\u003e\n\u003ch2 data-start=\"1898\" data-end=\"1917\"\u003e\u003cstrong data-start=\"1901\" data-end=\"1917\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1918\" data-end=\"2365\"\u003eThis lot is processed using the \u003cstrong data-start=\"1950\" data-end=\"1967\"\u003ewashed method\u003c\/strong\u003e, chosen to emphasize clarity and depth. After careful selective harvesting of ripe cherries, the coffee is pulped and fermented to remove mucilage, then thoroughly washed with clean water. It is dried slowly at altitude, preserving both \u003cstrong data-start=\"2205\" data-end=\"2236\"\u003eacidity and aromatic nuance\u003c\/strong\u003e. This approach ensures a cup that’s \u003cstrong data-start=\"2273\" data-end=\"2326\"\u003ebalanced, refined, and true to varietal character\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2367\" data-end=\"2370\"\u003e\n\u003ch2 data-start=\"2372\" data-end=\"2387\"\u003e\u003cstrong data-start=\"2375\" data-end=\"2387\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2388\" data-end=\"2813\"\u003eIn the cup, \u003cstrong data-start=\"2400\" data-end=\"2416\"\u003eDavid Flores\u003c\/strong\u003e reveals a \u003cstrong data-start=\"2427\" data-end=\"2457\"\u003elively and layered profile\u003c\/strong\u003e. Juicy \u003cstrong data-start=\"2465\" data-end=\"2477\"\u003epeach 🍑\u003c\/strong\u003e and \u003cstrong data-start=\"2482\" data-end=\"2493\"\u003eplum 🍑\u003c\/strong\u003e sweetness form the heart of the flavour, while delicate \u003cstrong data-start=\"2550\" data-end=\"2566\"\u003eblack tea 🌼\u003c\/strong\u003e notes lend structure and subtle complexity. A gentle \u003cstrong data-start=\"2620\" data-end=\"2634\"\u003eblossom 🍋\u003c\/strong\u003e‑like lift enchants the finish, making for a cup that’s both \u003cstrong data-start=\"2695\" data-end=\"2730\"\u003ebright and beautifully composed\u003c\/strong\u003e — ideal for filter brewing and slow sipping. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2815\" data-end=\"2818\"\u003e\n\u003ch2 data-start=\"2820\" data-end=\"2835\"\u003e\u003cstrong data-start=\"2823\" data-end=\"2835\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2836\" data-end=\"3237\"\u003eMazelab’s \u003cstrong data-start=\"2846\" data-end=\"2862\"\u003eDavid Flores\u003c\/strong\u003e is a rewarding expression of Peruvian specialty coffee — \u003cstrong data-start=\"2920\" data-end=\"2959\"\u003eelegant, fruit‑driven, and aromatic\u003c\/strong\u003e. It celebrates the dedication of a new generation of producers who blend tradition with innovation, delivering a refined and memorable coffee experience that highlights the potential of \u003cstrong data-start=\"3146\" data-end=\"3158\"\u003eMarshell\u003c\/strong\u003e in the high elevations of \u003cstrong data-start=\"3185\" data-end=\"3198\"\u003eCajamarca\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Default Title","offer_id":57223395279222,"sku":"MAZELAB-ELMORITO-WASHED","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ELMORITO.webp?v=1770309283"},{"product_id":"mazelab-santa-rosa-honey-pacamara-el-salvador","title":"Mazelab - Santa Rosa - Honey Pacamara | El Salvador","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEl Salvador — Jorge Raul Rivera Jr. Finca Santa Rosa Pacamara (Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍓 Red Berries • 🫐 Blackberry • 🍯 Honey • 🌸 Floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jorge Raul Rivera Jr.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Santa Rosa\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chalatenango, El Salvador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacamara\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1586 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn Chalatenango, at 1586 metres, Jorge Raul Rivera Jr. farms his Pacamara with patience and quiet confidence. This year he won Cup of Excellence with his honey processed Pacamara, and honestly, after standing there with him, it felt deserved.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVisiting Santa Rosa was emotional for us in an unexpected way. Coming from Central Europe, we did not expect to feel something so familiar in El Salvador. Pine trees everywhere, the smell of forest air, bees moving around us, and between all of it, coffee trees growing peacefully. For a moment, it felt like two worlds blending together. It did not feel distant. It felt close.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJorge Raul Rivera Jr. farms his Pacamara with patience and quiet confidence at 1586 metres in Chalatenango. His Cup of Excellence win this year with his honey processed Pacamara speaks to the care and dedication behind every decision made at Santa Rosa.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Honey process at Finca Santa Rosa involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal whilst retaining mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying with Mucilage\u003c\/strong\u003e — Dried with natural sugars intact\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📅 \u003cstrong\u003eControlled Drying\u003c\/strong\u003e — Careful monitoring throughout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis honey process gives this coffee depth and natural sweetness, creating the warmth and structure characteristic of this Cup of Excellence winner.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRed berries, blackberry, gentle florals and a honey-like roundness. Warm, structured, and full of care. The honey process gives this coffee depth and natural sweetness, but what stays with us is the feeling behind it. This is not just a winning coffee. It is a place and a person we truly connected with.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eRed Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlackberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Default Title","offer_id":57555272368502,"sku":"MAZELAB-SANTAROSA-H-PACAMARA","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SANTAROSA-1.webp?v=1774439599"},{"product_id":"mazelab-el-socorro-washed-gesha-guatemala","title":"Mazelab - El Socorro, Washed Gesha | Guatemala","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eGuatemala — Diego de la Cerda Finca El Socorro Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🌸 White Blossom • 🍊 Citrus • 🍑 Nectarine • 🍯 Panela\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego de la Cerda\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Socorro\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palencia, Guatemala\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1450–1860 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn Palencia, between 1450 and 1860 metres, Diego de la Cerda works with a level of precision that is easy to see once you walk the farm with him. This washed Geisha recently placed third in Cup of Excellence, but what stands out to us even more is Diego himself and his consistency year after year.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeing there, you feel intention in every detail. Clean lots, organised drying, thoughtful selection. Nothing is accidental. Diego de la Cerda works with a level of precision that demonstrates his dedication to quality and his consistency year after year.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis washed Geisha recently placed third in Cup of Excellence, testament to Diego's meticulous approach and his commitment to excellence. His farm in Palencia showcases intention in every detail—from clean lots to organised drying and thoughtful selection.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Finca El Socorro involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Thoughtful selection with precision\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eOrganised Drying\u003c\/strong\u003e — Careful, organised drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous processing creates the transparent and elegant character characteristic of Diego's Cup of Excellence Geisha.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhite blossom aromatics, soft citrus, nectarine and panela sweetness. Transparent and elegant, but with quiet strength underneath. This is a coffee that feels composed and confident, just like the person behind it. A third-place Cup of Excellence Geisha that showcases Diego's consistency and precision year after year.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eWhite Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eNectarine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003ePanela\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Default Title","offer_id":57555286360438,"sku":"MAZELAB-ELSOCORRO-W-GESHA","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ELSOCORROGEISHA_cc55204a-60d3-49ec-b7cc-bbdfcd05f440.webp?v=1774439849"},{"product_id":"mazelab-muntasha-natural-jarc-74158-ethiopia","title":"Mazelab - Muntasha, Natural JARC 74158 | Ethiopia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEthiopia — Muntasha Family JARC 74158 (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Orange • 🫐 Berries • 🍋 Citrusy • 🥭 Tropical Yellow\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Muntasha Family\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Family Farm\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Arbegona, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74158\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2400 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHigh in Arbegona at around 2400 metres, the Muntasha family farms in conditions that feel almost extreme. The air is thinner, the temperatures cooler, and everything moves a little slower. When we spent time there, we could feel how much patience this altitude demands.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTheir natural process is careful and intentional. Nothing rushed, nothing forced. The cherries dry slowly, building energy and clarity at the same time. The Muntasha family farms in conditions that feel almost extreme—the air is thinner, the temperatures cooler, and everything moves a little slower at 2400 metres.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen we spent time there, we could feel how much patience this altitude demands. The family's approach reflects this environment—careful, intentional, and built on the understanding that quality at this elevation requires time and dedication.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Natural process at Muntasha involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Cherries dry slowly, building energy and clarity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📅 \u003cstrong\u003ePatient Processing\u003c\/strong\u003e — Nothing rushed, nothing forced\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏔️ \u003cstrong\u003eHigh-Altitude Conditions\u003c\/strong\u003e — Cool temperatures and thin air demand patience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis careful and intentional natural process creates vibrant and expressive character whilst maintaining balance.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOrange, berries, bright citrus and tropical yellow fruit. Vibrant and expressive, but never chaotic. There is brightness, but also balance. It carries the feeling of that high land—quiet, focused, and full of potential. Cherries dried slowly at 2400 metres, building energy and clarity at the same time.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBerries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eCitrusy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003eTropical Yellow\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"May 5th","offer_id":57555291996534,"sku":"MAZELAB-MUNTASHA-NATURAL-MAY05","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MUNTASHANATURAL.webp?v=1774440006"},{"product_id":"mazelab-santa-maria-washed-gesha-panama","title":"Mazelab - Santa Maria - Washed Gesha | Panama","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Edwin Santamaría Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Citrus • 🌸 White Blossom • 🍑 Nectarine • 🍯 Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Edwin Santamaría\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Paso Ancho, Panama\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1946 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSantamaría comes from Edwin Santamaría in Paso Ancho, Panama. This is a classic washed Geisha grown in one of the regions where the variety feels completely at home.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEdwin Santamaría farms in Paso Ancho, Panama—one of the regions where Geisha feels completely at home. His approach reflects the precision and care expected from this renowned coffee-growing region, producing classic expressions of the variety that showcase both elegance and structure.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith a clean and precise washed process, Edwin's work demonstrates his commitment to clarity and refinement, allowing the inherent qualities of Geisha to shine through without distraction.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Edwin Santamaría's farm involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying to preserve clarity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean and precise washed process keeps the cup elegant and structured, delivering the clarity and refinement characteristic of classic Panamanian Geisha.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCitrus brightness, white blossom aromatics, soft nectarine, and a honey-like sweetness that feels pure and composed. A classic washed Geisha with elegant structure and clarity. This is the kind of coffee we look for when we want refinement—grown in one of the regions where Geisha feels completely at home.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eWhite Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eNectarine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"March 17th","offer_id":57555308577142,"sku":"MAZELAB-SANTAMARIA-GESHA-MAR17","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SANTAMARIA_5d460959-3718-4f25-899f-4aa0e975c18e.webp?v=1774440284"},{"product_id":"mazelab-gara-agena-smallholder-farmers-jarc-74158","title":"Mazelab - Gara Agena Smallholder Farmers JARC 74158","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Gara Agena Smallholder Farmers JARC 74158 (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍓 Strawberry Jam • 🍍 Passion Fruit • 🌸 White Blossom • 🍬 Cane Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Selected Farmers — Gara Agena\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Karamo, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural (35-Day Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,235–2,350 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA natural that immediately stood out — bright, juicy, and packed with fruit, while still feeling clean and refined. Grown at Gara Agena in Karamo, Sidama, this lot shows off the classic Ethiopian natural profile: floral aromatics, dried cherry, passion fruit, and a honey-like sweetness developed through careful cherry selection and a slow 35-day drying process. Vibrant, soft, and incredibly enjoyable. In the cup: strawberry jam, passion fruit, white blossom, and cane sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGara Agena sits at 2,235–2,350 MASL in Karamo, within the Sidama growing region of southern Ethiopia — one of the country's most celebrated areas for naturally processed coffee. The lot is produced by selected farmers from the surrounding community, whose careful cherry selection at harvest is central to the quality and consistency of the final cup. At this altitude, cherries develop slowly, concentrating sugars and building the aromatic intensity that defines Sidama's finest naturals.\u003c\/p\u003e\n\u003cp\u003eJARC 74158 was developed by the Jimma Agricultural Research Centre and selected for its resistance to coffee berry disease and its high yield potential. At extreme altitude in Karamo, it produces a naturally processed cup of remarkable fruit sweetness, floral aromatics, and clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Gara Agena involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries carefully selected at peak ripeness by farmers in the surrounding community 🔍 Sorting — Only the finest ripe cherries chosen to ensure consistency and clarity ☀️ Slow drying — Whole cherries dried over a slow 35-day period, allowing sugars to develop fully and evenly within the cherry\u003c\/p\u003e\n\u003cp\u003eThe slow 35-day drying is the defining step — by extending the drying period well beyond conventional timelines, the natural sugars within the cherry are given time to develop fully and evenly, building the dried cherry depth, passion fruit brightness, and honey-like sweetness that define this lot while keeping the cup clean and refined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vibrant and expressive natural from one of Sidama's most celebrated growing areas — strawberry jam and passion fruit sweetness up front, floral white blossom aromatics throughout, and a cane sugar sweetness that ties everything together. Fruity, soft, and a genuine pleasure to drink.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍓 Strawberry Jam 🍍 Passion Fruit 🌸 White Blossom 🍬 Cane Sugar\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ June 9th","offer_id":58077220241782,"sku":"MAZELAB-GARA-AGENA-JARC-74158-NATURAL-JUN09","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GARA_ffed6a5c-ba01-4297-a4a9-331d98ee0c5a.jpg-cropped.jpg?v=1781277573"},{"product_id":"mazelab-faysel-abdosh-hambella-mixed-heirloom","title":"Mazelab - Faysel Abdosh Hambella Mixed Heirloom","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Faysel Abdosh Hambella Mixed Heirloom (Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Apricot • 🍑 Yellow Peach • 🍯 Honey • 🌸 White Floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Faysel Abdosh\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Hambella, Guji, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mixed Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey (35-Day Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,100–2,350 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA coffee that immediately stood out on the cupping table during Mazelab's Ethiopia visit — Faysel Abdosh's honey lot from Hambella in Guji, with a warm sweetness, soft fruit depth, and clean, elegant structure that made it impossible to overlook. Soaked, depulped, and dried slowly for 35 days with the mucilage kept on the bean, this is a soft, layered, and sweet honey coffee that is very easy to fall in love with. In the cup: apricot, yellow peach, honey, and white floral.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFaysel Abdosh farms in Hambella, within the Guji zone of southern Ethiopia — a region celebrated for its rich biodiversity of heirloom varieties and the depth of sweetness its high-altitude microclimates can produce. At 2,100–2,350 MASL, slow cherry maturation concentrates sugars and builds the rounded, gentle complexity that defines the best Guji honey lots. The careful cherry selection at harvest is central to the quality of this lot — only the finest, most evenly ripened cherries are chosen before the extended drying process begins.\u003c\/p\u003e\n\u003cp\u003eMixed Heirloom reflects Ethiopia's extraordinary genetic diversity — with DNA testing confirming over 60 distinct varieties growing across the country, most Ethiopian lots are blends of many co-existing heirloom cultivars, each contributing its own layer of complexity to the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Hambella involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries carefully selected at peak ripeness 💧 Soaking — Cherries soaked before depulping to prepare the fruit for processing 🔧 Depulping — Outer skin removed while the mucilage layer is retained on the bean ☀️ Slow drying — Dried slowly over 35 days with mucilage intact, allowing sugars to integrate gradually into the bean\u003c\/p\u003e\n\u003cp\u003eThe 35-day slow drying with mucilage retained is the defining step — by extending the drying period and keeping the sticky fruit layer on the bean throughout, the natural sugars are given time to develop fully and evenly, producing the rounded sweetness, gentle body, and expressive fruit character that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautiful Ethiopian honey from one of Guji's most rewarding producers — apricot and yellow peach sweetness wrapped in a warm honey richness, with a delicate white floral lift throughout. Soft, layered, and sweet — a coffee that is genuinely easy to fall in love with.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Apricot 🍑 Yellow Peach 🍯 Honey 🌸 White Floral\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ June 9th","offer_id":58077245866358,"sku":"MAZELAB-FAYSEL-ABDOSH-MIXED-HEIRLOOM-HONEY-JUN09","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ July 7th","offer_id":58300223586678,"sku":"MAZELAB-FAYSEL-ABDOSH-MIXED-HEIRLOOM-HONEY-200-JUL07","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/HAMBELLA.jpg-cropped.jpg?v=1781277777"},{"product_id":"mazelab-mbature-family-kamavindi-estate-sl34-peaberry","title":"Mazelab - Mbature Family Kamavindi Estate SL34 Peaberry","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Mbature Family Kamavindi Estate SL34 Peaberry (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Red Currant • 🫐 Blackberry • 🌹 Rosehip • 🍬 Raw Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Mbature Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Kamavindi Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Embu, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL34 Peaberry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Slow Indoor Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,680 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first release from the new harvest at Kamavindi Estate — one of Mazelab's favourite farms in Kenya, and a lot made even more special by being SL34 Peaberry. Following a return visit to check on a new slow drying indoor room — a dark room concept suggested by Jackie to dry the coffee more gently and preserve clarity, sweetness, and structure — this lot is juicy, structured, complex, and deeply expressive. A beautiful Kenya in exactly the style Mazelab love most. In the cup: red currant, blackberry, rosehip, and raw sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKamavindi Estate is run by the Mbature family in Embu, on the eastern slopes of Mount Kenya — a region celebrated for its rich volcanic soils and the structured, fruit-forward profiles its SL varieties consistently produce. At the end of last year, Mazelab began working with the family on a new project: a slow drying indoor room, designed to dry coffee more gently than conventional open-air raised beds and preserve greater clarity, sweetness, and structure in the cup. This year's visit confirmed the project continues to develop well.\u003c\/p\u003e\n\u003cp\u003eThis particular lot is SL34 Peaberry — the naturally occurring single, rounded bean that forms when only one seed develops inside the cherry rather than the usual two. Peaberries are prized for their concentrated sweetness and vibrant character, a quality this lot demonstrates beautifully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Slow Indoor Drying process at Kamavindi Estate involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — SL34 cherries selectively harvested at peak ripeness 🔧 Pulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed after fermentation to remove all residue 🌑 Slow indoor drying — Dried in a new dark, slow-drying indoor room, allowing the coffee to dry more gently than conventional raised-bed methods\u003c\/p\u003e\n\u003cp\u003eThe slow indoor drying is the defining step — by drying in a controlled, dark indoor environment rather than under direct sun, the coffee dries more gently and evenly, preserving exceptional clarity, sweetness, and structure that might otherwise be lost to faster, more variable outdoor drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA juicy, structured, and deeply expressive washed SL34 Peaberry from one of Embu's most exciting ongoing farm collaborations — red currant and blackberry depth, a delicate rosehip florality, and a raw sugar sweetness that ties the cup together beautifully. Kenya at its most concentrated and vibrant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Red Currant 🫐 Blackberry 🌹 Rosehip 🍬 Raw Sugar\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ June 9th","offer_id":58077265428854,"sku":"MAZELAB-KAMAVINDI-SL34-PEABERRY-WASHED-JUN09","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KAMAVINDISL34PB.jpg-cropped.jpg?v=1781277963"},{"product_id":"mazelab-gerald-njagi-kambarare-sl28-peaberry","title":"Mazelab - Gerald Njagi Kambarare SL28 Peaberry","description":"\u003cp\u003e\u003cstrong\u003eKenya — Gerald Njagi Kambarare SL28 Peaberry (Washed)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTastes Like — 🫐 Blackcurrant • 🍎 Pomegranate • 🌺 Hibiscus • 🍬 Dark Sugar\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Gerald Njagi\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Kambarare\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Kirinyaga, Kenya\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28 Peaberry\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,950 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProject:\u003c\/strong\u003e Retro 1984\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAnother Kenya, another peaberry selection — this time from Kambarare in Kirinyaga, and part of the Retro 1984 project: a collaboration focused on bringing back pure SL variety separations from the years before hybrid varieties came to dominate Kenyan coffee. Vibrant, juicy, structured, and deeply expressive, with the concentrated sweetness and intensity that peaberries are loved for. In the cup: blackcurrant, pomegranate, hibiscus, and dark sugar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGerald Njagi is a third-generation coffee producer who started Kambarare in 2011 by leasing his first 100 coffee trees. Today, together with his family, they manage around 1,000 trees, with Gerald personally overseeing processing and quality control across the farm. What makes Kambarare special is the balance between tradition and experimentation — always pushing Kenyan coffee forward while protecting the classic profiles that built the country's reputation in the first place.\u003c\/p\u003e\u003cp\u003eThis lot is part of the Retro 1984 project — the name referring to the years before hybrid varieties became dominant in Kenya, with the aim of returning focus to the expressive, complex SL variety profiles that shaped Kenyan coffee's identity for decades. SL28, developed by Scott Agricultural Laboratories in the 1930s, is the variety most responsible for that identity — celebrated for its blackcurrant acidity, full body, and exceptional complexity. As a peaberry — the single, rounded bean formed when only one seed develops inside the cherry — this lot concentrates that character into something even more intense.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Kambarare involves:\u003c\/p\u003e\u003cp\u003e🍒 Hand-picking — SL28 cherries selectively harvested at peak ripeness 🔧 Pulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content under Gerald's personal quality control\u003c\/p\u003e\u003cp\u003eThe combination of pure SL28 varietal separation and peaberry selection is the defining factor — by isolating both the variety and the naturally concentrated peaberry bean, Gerald and the Retro 1984 project produce a cup of exceptional intensity, building the blackcurrant and pomegranate depth and hibiscus florality that define this lot.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA vibrant, juicy, and deeply expressive washed SL28 Peaberry from one of Kirinyaga's most balanced farms — blackcurrant and pomegranate richness, hibiscus florality, and a dark sugar sweetness that delivers the concentrated intensity peaberries are celebrated for. Retro 1984 in its purest form.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🫐 Blackcurrant 🍎 Pomegranate 🌺 Hibiscus 🍬 Dark Sugar\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ June 9th","offer_id":58077324837238,"sku":"MAZELAB-KAMBARARE-GERALD-NJAGI-SL28-PEABERRY-WASHED-JUN09","price":21.5,"currency_code":"GBP","in_stock":true},{"title":"200g \/ July 7th","offer_id":58300223553910,"sku":"MAZELAB-KAMBARARE-GERALD-NJAGI-SL28-PEABERRY-WASHED-200-JUL07","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KAMBARARESL28PB.jpg-cropped.jpg?v=1781278526"},{"product_id":"mazelab-kiawamururu-sl28-sl34-washed-kenya","title":"Mazelab - Kiawamururu SL28 \u0026 SL34 Washed | Kenya","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Njimbi Farmers CBO Kiawamururu Wet Mill SL28 \u0026amp; SL34 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Orange • 🍑 Peach • 🫐 Black Currant • 🍇 Gooseberry • 🌿 Umami\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Njimbi Farmers CBO\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Kiawamururu Wet Mill\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Mukurweini, Nyeri, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28 \u0026amp; SL34\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Kiawamururu wet mill in Mukurweini — selected by Mazelab for its savoury side. Most of the cup is a fairly classic Nyeri profile, but there is a clear umami note running through it that caught their attention on the table. In the cup: orange, peach, black currant, gooseberry, and that distinctive umami.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKiawamururu is a wet mill in Mukurweini, in the south of Nyeri County — situated between the Mt. Kenya highlands and the Aberdare ranges, with farms working small plots of around 0.2 hectares in deep red volcanic soil. Since 2020, the station has been run by the Njimbi Farmers community-based organisation, which formed out of the older Rumukia society after it split. For such a young organisation, the care that goes into every step already shows clearly in the cup.\u003c\/p\u003e\n\u003cp\u003eMembers are true smallholders — each farming around a fifth of a hectare with the same deep red volcanic soil and consistent highland conditions that have made Nyeri County one of Kenya's most celebrated growing regions. SL28 and SL34, selected by Scott Laboratories in the 1930s, are the backbone of the Kiawamururu membership — SL28 delivering the intense blackcurrant, citrus, and firm structured acidity that define classic Kenyan coffee; SL34 thriving at higher altitudes and heavier rainfall alongside it, sharing much of the same rich, sweet complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Kiawamururu involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested and delivered to the wet mill 🔧 Pulping — Outer skin removed before fermentation 🧪 ~24-hour fermentation — Beans fermented for approximately 24 hours to break down mucilage 💧 River water washing — Thoroughly washed with clean river water after fermentation ☀️ Raised-bed drying — Dried slowly on raised beds to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe river water washing is the defining step — washing with clean river water after fermentation produces the exceptional clarity and brightness that allow every note — orange, peach, black currant, gooseberry, and the distinctive savoury umami — to emerge with definition and structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA classic Nyeri profile with an unexpected savoury edge — orange and peach brightness up front, black currant and gooseberry depth in the middle, and a clear umami note running underneath that makes this lot more interesting than most. Mazelab picked it for exactly that reason.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍊 Orange 🍑 Peach 🫐 Black Currant 🍇 Gooseberry 🌿 Umami\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ July 7th","offer_id":58262129246582,"sku":"MAZELAB-KIAWAMURURU-WET-SL28-SL34-WASHED-FIL-200-JUL07","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KIAWAMURURU_ed164e99-4e14-4736-841a-4333bc0362f4-cropped.jpg?v=1783947465"},{"product_id":"mazelab-kagunyu-sl28-sl34-pb-kenya","title":"Mazelab - Kagunyu SL28 \u0026 SL34 PB | Kenya","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Rumukia Farmers Cooperative Society Kagunyu Factory SL28 \u0026amp; SL34 Peaberry (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Berries • 🫐 Red Currant • 🫐 Blackberry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Rumukia Farmers Cooperative Society\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Kagunyu Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Mukurweini, Nyeri, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28 \u0026amp; SL34 (Peaberry)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Kagunyu factory in Mukurweini — a peaberry separation from the Rumukia Farmers Cooperative Society, one of Nyeri's largest and most well-organised smallholder cooperatives. Selected by Mazelab for its dark berry character — the concentrated sweetness and intensity that peaberry separations deliver at their best. In the cup: berries, red currant, and blackberry, with the kind of acidity you expect from Nyeri.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Rumukia Farmers Cooperative Society sits in Mukurweini, in the south of Nyeri near the Murang'a and Kirinyaga border — one of the classic coffee zones of the Kenyan highlands. A large smallholder cooperative, Rumukia gathers cherry from thousands of member farmers across around eight washing stations, running its own dry mill at Thunguri. Most members tend just a few hundred SL28 and SL34 trees each on small plots on the slopes between Mt. Kenya and the Aberdare ranges, picking and delivering their cherry by hand. Pooling the harvest of so many small farms through shared, well-run wet mills is what gives Rumukia coffees their consistent dark berry fruit and bright acidity.\u003c\/p\u003e\n\u003cp\u003eThis peaberry separation comes from Kagunyu — one of the cooperative's factories. Peaberry means the cherry formed a single round bean instead of two — smaller and denser, they tend to give a more concentrated cup. SL28 and SL34, selected by Scott Laboratories in the 1930s, are the backbone of the Kagunyu membership — SL28 delivering the intense blackcurrant and citrus that define classic Kenyan coffee, SL34 thriving alongside it at higher altitudes and heavier rainfall, sharing the same rich, sweet complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Kagunyu involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested by cooperative member farmers and delivered to the factory 🔧 Pulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed after fermentation ☀️ Raised-bed drying — Dried on raised beds to optimal moisture content 🔍 Peaberry separation — Screen-sorted to isolate the naturally rounded peaberry beans as a distinct lot\u003c\/p\u003e\n\u003cp\u003eThe peaberry separation is the defining step — by isolating the naturally concentrated rounded beans, Kagunyu produces a cup of greater intensity and density than the standard AA or AB grades, with the dark berry fruit and red currant acidity that make Nyeri peaberries so sought after.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA concentrated, dark-fruited, and classically structured washed Kenyan peaberry from one of Nyeri's most well-organised cooperative societies — berries, red currant, and blackberry with the bright acidity that defines great Nyeri coffee. Mazelab's pick for berry character, and fully delivering on that promise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Berries 🫐 Red Currant 🫐 Blackberry\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ July 7th","offer_id":58262199861622,"sku":"MAZELAB-KAGUNYU-FACTORY-SL28-SL34-WASHED-FIL-200-JUL07","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KAGUNYUPB-cropped.jpg?v=1783947699"},{"product_id":"mazelab-ayla-jarc-74158-washed-ethiopia","title":"Mazelab - Ayla JARC 74158 Washed | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Faysel Abdosh Testi Specialty Coffee Ayla Bombe JARC 74158 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌼 Yellow Blossom • 🌸 Floral • 🍋 Citrus • 🍊 Grapefruit • 🍑 Stonefruit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Faysel Abdosh — Testi Specialty Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Ayla Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bensa, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74158 (Kurume)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (96hr Water-Changed Fermentation + 15-Day Shade-Net Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,950–2,000 MASL (farms at 2,000–2,350 MASL)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Faysel Abdosh's Ayla washing station in Bensa — the one Mazelab kept coming back to while working through his washed Sidama lots. Named after his niece Ayla and the village of Bombe where it sits, about four kilometres from Daye. Clean, floral, and precise. In the cup: yellow blossom, florals, citrus, grapefruit, and a soft stonefruit sweetness underneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFaysel Abdosh established the Ayla washing station in 2018 as his first facility in Sidama — building what has since become known for clean, floral, high-grown lots from around 800 smallholder farmers delivering ripe cherry from gardens between 1,950 and 2,000 MASL, with the farms themselves reaching up to 2,350 MASL on the slopes of Bombe Mountain under forest shade. The high elevation slows cherry ripening and concentrates sweetness. In a few short years, careful intake protocols, controlled fermentation, and patient raised-bed drying have made Ayla one of Sidama's most consistently compelling washing stations.\u003c\/p\u003e\n\u003cp\u003eJARC 74158 — known locally as Kurume in the Sidama highlands — was developed by the Jimma Agricultural Research Centre and catalogued in 1974 for its resistance to coffee berry disease and quality potential at high altitude. Grown in the traditional garden system alongside food crops, it delivers the clean, floral, citrus-forward character that defines Bombe's finest washed lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Ayla involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested and delivered to the station 🔧 Pulping — Outer skin removed before fermentation 🧪 96-hour water-changed fermentation — Beans fermented for 96 hours with the water refreshed every 24 hours at a controlled 20–21°C, building aromatic depth while maintaining cleanliness 💧 Washing — Thoroughly washed after fermentation 🌑 15-day shade-net raised-bed drying — Dried under shade nets on raised beds for 15 days\u003c\/p\u003e\n\u003cp\u003eThe 96-hour water-changed fermentation is the defining step — by extending fermentation to four full days while refreshing the water daily at a controlled temperature, Faysel builds the layered floral and citrus complexity that defines Ayla, while the water changes prevent negative fermentation character and keep the cup exceptionally clean. The shade-net drying then preserves every nuance of that aromatic structure through to the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, floral, and precisely expressive washed JARC 74158 from one of Sidama's most carefully managed and beautifully named washing stations — yellow blossom and florals up front, grapefruit and citrus brightness through the middle, and a soft stonefruit sweetness underneath. The Ayla lot that Mazelab kept coming back to.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌼 Yellow Blossom 🌸 Floral 🍋 Citrus 🍊 Grapefruit 🍑 Stonefruit\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ July 7th","offer_id":58262370451830,"sku":"MAZELAB-AYLA-WASHING-JARC-74158-WASHED-FIL-200-JUL07","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AYLA-cropped.jpg?v=1783948511"},{"product_id":"mazelab-deri-heirloom-washed-ethiopia","title":"Mazelab - Deri Heirloom Washed | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Faysel Abdosh Deri Station Ethiopian Heirloom (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Floral Bomb • 🍋 Sweet Lemon • 🍊 Mandarin • 🍑 Peach\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Faysel Abdosh\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Deri — Hambella Womena, Guji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Guji \u0026amp; Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ethiopian Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,100–2,350 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe washed version of the same origin as Mazelab's Hambella Honey — from a station Faysel Abdosh has recently built at Deri in Hambella Womena, Guji, between 2,100 and 2,350 MASL. Same heirloom trees, same careful picking, different processing. Without the mucilage, the cup is cleaner and more aromatic, with less sticky sweetness and more lift. In the cup: floral bomb, sweet lemon, mandarin, and peach.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFaysel Abdosh is one of the more respected private producers working across Guji and Sidama in southern Ethiopia — known for meticulous processing and a growing operation that now includes washing stations in both regions. His Ayla station in Sidama is named after his niece; the Deri station in Hambella Womena, Guji is newer, but the quality coming off it has been some of the best Mazelab have cupped from him. Hundreds of neighbouring smallholders deliver ripe cherry to each site, where carefully managed fermentation and slow drying consistently produce clean, layered, fruit-forward lots.\u003c\/p\u003e\n\u003cp\u003eEthiopia's extraordinary biodiversity — with thousands of indigenous landrace types growing across the country, many never formally catalogued — means that most coffees are blends of heirloom varieties, each adapted to the exact hillside and altitude where it grows. At 2,100–2,350 MASL in Guji, this genetic diversity expresses itself with the floral, citrus-forward intensity that defines the best high-altitude Ethiopian washed lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Deri involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Heirloom cherries carefully selected and delivered to the station 🔧 Pulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed to remove all fermentation residue ☀️ Raised-bed drying — Dried slowly on raised beds to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe meticulous washing is the defining step — by stripping back all fruit influence and allowing no mucilage to remain during drying, the washed process reveals the intrinsic floral intensity, citrus brightness, and peach sweetness of the Deri heirloom trees in their cleanest and most lifted form — a very different cup from the same place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, floral, and citrus-forward washed Ethiopian from a new and impressive Guji station — a floral bomb opening, sweet lemon and mandarin brightness through the middle, and a soft peach sweetness in the finish. The same origin as the Hambella Honey, shown a different way: less sweetness, more lift, more aromatic clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Floral Bomb 🍋 Sweet Lemon 🍊 Mandarin 🍑 Peach\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ July 7th","offer_id":58262405874038,"sku":"MAZELAB-DERI-HAMBELLA-HEIRLOOM-LANDRACE-WASHED-FIL-200-JUL07","price":38.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DERI-cropped.jpg?v=1783948741"},{"product_id":"mazelab-badagalo-basha-bekele-washed-7514-ethiopia","title":"Mazelab - Badagalo Basha Bekele Washed 7514 | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Basha Bekele Badagalo\/Murago 74158 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Pomelo • 🍵 Green Tea • 🍑 Pink Stonefruit • 🌸 Blossom\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Basha Bekele\u003c\/li\u003e\n\u003cli\u003eSite: Badagalo\/Murago\u003c\/li\u003e\n\u003cli\u003eRegion: Bensa, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: JARC 74158 (locally known as Kurume)\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,350–2,580 masl\u003c\/li\u003e\n\u003cli\u003eAwards: 2024 Ethiopia Cup of Excellence, 2025 Top of the Harvest (Gonjobe lots)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eBadagalo is a small pocket of Murago, in Bensa, Sidama — one of the higher, cooler corners of Basha Bekele's land, taken on in 2021. Clean and delicate, this washed lot delivers pomelo, green tea, pink stonefruit, and blossom. In the cup: pomelo, green tea, pink stonefruit, and blossom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eBasha Bekele is one of the youngest and most driven coffee producers in Bensa, Sidama. Since 2021 he's built a network of high, cool farms across Murago, Kokose, Badagalo, and Gonjobe villages, all on rich nitisol soils between roughly 2,350 and 2,580 metres, and runs his own dry mill in Bombe village. In 2024, his coffee won the Ethiopia Cup of Excellence, and in 2025 Top of the Harvest, both from his Gonjobe lots. The careful picking, floating, and slow drying show clearly in cups that are consistently clean, floral, and vividly fruited.\u003c\/p\u003e\n\u003cp\u003e74158 was developed by the Jimma Agricultural Research Center — the \"74\" marking the year it was catalogued, 1974 — released to give farmers a plant resistant to coffee berry disease while still cupping beautifully. In the highlands of Sidama, it's often grown and sold under the local landrace name Kurume, tended in the traditional garden system alongside food crops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eGrown between 2,350 and 2,490 metres on nitisol soils, this washed lot is pulped, fermented for two to three days, washed, and dried slowly on raised beds.\u003c\/p\u003e\n\u003cp\u003eThe slow, cool high-altitude ripening on nitisol soils is the defining factor here — it's what builds the clean, delicate character behind the pomelo and green tea notes, with pink stonefruit and blossom rounding out the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eClean and delicate — pomelo and green tea lead, with pink stonefruit sweetness and a floral blossom note throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍈 Pomelo 🍵 Green Tea 🍑 Pink Stonefruit 🌸 Blossom\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Filter \/ 200g \/ September 8th","offer_id":58756798841206,"sku":"MAZELAB-BASHA-BEKELE-74158-WASHED-FIL-200G-SEP08","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BADAGALO-cropped.jpg?v=1789654520"},{"product_id":"mazelab-la-gaviota-washed-pink-bourbon-colombia","title":"Mazelab - La Gaviota Washed Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Andrea Ferreira \u0026amp; Leider Benavides Finca La Gaviota Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Cherry • 🍐 Pear • 🍫 Milk Chocolate • 🍬 Caramel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Leider Ivan Benavides \u0026amp; Andrea Marcela Ferreira\u003c\/li\u003e\n\u003cli\u003eFarm: La Gaviota\u003c\/li\u003e\n\u003cli\u003eRegion: La Argentina, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,900 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eLa Gaviota is a small, deliberate family coffee project in La Argentina, Huila — started with a single plot in 2017, continually swapping in better genetics ever since, always aiming at microlots. Complex and floral, with cherry, pear, milk chocolate, and caramel. In the cup: cherry, pear, milk chocolate, and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eLeider Ivan Benavides and Andrea Marcela Ferreira started La Gaviota in 2017, when they bought a small plot and planted several thousand Castillo and Pink Bourbon trees. The goal from the beginning was microlots with traditional washed processing, and over time they pulled the Castillo out in favour of more powerful genetics. The farm now carries 2,000 Pink Bourbon, 1,000 Papayo, and 2,000 Catimor trees. In 2025, they acquired a second small farm nearby, El Cedro, planting 1,300 Pink Bourbon and 700 Geisha there, with the first harvest expected in 2027.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eCherries are picked by hand, then floated and depulped before the wet parchment ferments in dry open tanks for 48 hours. It's then washed and moved to the marquesina, where it dries for 26 days down to 11% moisture.\u003c\/p\u003e\n\u003cp\u003eThe 48-hour dry open-tank fermentation followed by 26 days of marquesina drying is the defining step — it's what builds the complex, floral character behind the cherry and pear notes, with milk chocolate and caramel rounding out the sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eComplex and floral — cherry, pear, milk chocolate, and caramel throughout. The acidity is citric, clean, and full, with high intensity, while the body stays light, juicy, and round, finishing long, sweet, and clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍒 Cherry 🍐 Pear 🍫 Milk Chocolate 🍬 Caramel\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Filter \/ 200g \/ September 8th","offer_id":58757209194870,"sku":"MAZELAB-GAVIOTA-PINK-BOURBON-WASHED-FIL-200G-SEP08","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LAGAVIOTA-cropped.jpg?v=1789656187"},{"product_id":"mazelab-kamavindi-washed-sl28-peaberry-kenya","title":"Mazelab - Kamavindi Washed SL28 Peaberry | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Mbature Family Kamavindi Estate SL28 (Washed, Peaberry)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blackcurrant • 🍈 Grapefruit • 🌿 Rhubarb • 🍬 Brown Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Peter Mbature, Hellen \u0026amp; Gladwell Mbature\u003c\/li\u003e\n\u003cli\u003eFarm: Kamavindi Estate\u003c\/li\u003e\n\u003cli\u003eRegion: Kibugo, Embu, Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: SL28\u003c\/li\u003e\n\u003cli\u003eProcess: Washed, Peaberry Selection\u003c\/li\u003e\n\u003cli\u003eElevation: 1,638–1,750 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eKamavindi Estate sits at 1,638–1,750 masl in Embu, on the windward side of Mount Kenya. This lot is SL28, washed in the classic Kenyan way, then sorted down to peaberry — the single round seed that forms when only one of the two seeds in a cherry develops. Blackcurrant, the SL28 signature, leads here, with grapefruit carrying the acidity and rhubarb running tart through the middle. In the cup: blackcurrant, grapefruit, rhubarb, and brown sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eJohn Njiru Mbature planted Kamavindi in 1958, starting with the hundred trees colonial law then allowed, expanding once restrictions lifted. His son Peter farms it today alongside his mother Hellen and sister Gladwell, steadily replanting toward pure SL28, and sharing what they learn with smallholders in the surrounding village of Kibugo. At the end of last year, a slow-drying indoor dark room was introduced to dry the coffee more gently and hold onto clarity, sweetness, and structure — a project that's continued into this year. Kamavindi is also where what may be the first Geisha ever cultivated in Kenya was found.\u003c\/p\u003e\n\u003cp\u003eSL28 was selected in the 1930s by Scott Laboratories from drought-hardy material, becoming the benchmark for Kenyan quality. The plants are tall, tough, and remarkably long-lived, with some original trees still bearing fruit decades later — though they carry little natural defence against leaf rust and coffee berry disease, demanding real care to keep healthy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot uses the same trees and washing as Kamavindi's standard SL28\/SL34 lot, but is separated by screen size after milling to isolate the peaberry seeds — only a small share of any harvest comes out this way. The seed selection, not a different variety or process, is what sets this lot apart.\u003c\/p\u003e\n\u003cp\u003eThe peaberry separation is the defining step — its single, dense seed structure concentrates the classic blackcurrant and citrus character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eBlackcurrant leads, as is signature for SL28, with grapefruit carrying the acidity and rhubarb running tart through the middle. Brown sugar sits underneath, holding the whole cup together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🫐 Blackcurrant 🍈 Grapefruit 🌿 Rhubarb 🍬 Brown Sugar\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Filter \/ 200g \/ September 8th","offer_id":58757342003574,"sku":"MAZELAB-KAMAVINDI-PEABERRY-SL28-WASHED-FIL-200G-SEP08","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KAMAVINDIPB28-cropped.jpg?v=1789656575"},{"product_id":"mazelab-kamavindi-exp-honey-sl28-sl34-kenya","title":"Mazelab - Kamavindi Exp. Honey SL28 \u0026 SL34 | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Mbature Family Kamavindi Estate SL28 \u0026amp; SL34 (Experimental Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Red Plum • 🍑 Dried Apricot • 🍯 Honeycomb • 🍬 Caramel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Peter Mbature, Hellen \u0026amp; Gladwell Mbature\u003c\/li\u003e\n\u003cli\u003eFarm: Kamavindi Estate\u003c\/li\u003e\n\u003cli\u003eRegion: Kibugo, Embu, Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: SL28 \u0026amp; SL34\u003c\/li\u003e\n\u003cli\u003eProcess: Honey (Experimental)\u003c\/li\u003e\n\u003cli\u003eElevation: 1,638–1,750 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eAlmost everything in Kenya is washed, so a honey out of Embu is rare to begin with — and this one is rarer still. A true experimental microlot, built from a small quantity of underripe cherries that would normally vanish into a lower grade. Red plum and dried apricot lead, honeycomb runs underneath, and caramel closes it out. In the cup: red plum, dried apricot, honeycomb, and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eJohn Njiru Mbature planted Kamavindi in 1958, starting with the hundred trees colonial law then allowed, expanding once restrictions lifted. His son Peter farms it today alongside his mother Hellen and sister Gladwell. At the end of last year, a slow-drying indoor dark room was introduced to dry the coffee more gently and hold onto clarity, sweetness, and structure — exactly the setup this experimental lot was built for. Kamavindi is also where what may be the first Geisha ever cultivated in Kenya was found.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot began as a small quantity of underripe cherries, separated out from the estate's highest quality coffee rather than sent through the mill with everything else. The cherries rested whole for about three days, allowing them to continue developing, before being pulped. The sweet mucilage stayed on the parchment right through drying — where a washed lot has all of it stripped away first.\u003c\/p\u003e\n\u003cp\u003eLeaving the mucilage on through the gentle dark-room drying is the defining step — it's what pulls the fruit away from the sharp blackcurrant of the estate's washed lots and into something rounder, building the red plum, dried apricot, and honeycomb character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eRound and rich — red plum and dried apricot lead, honeycomb runs underneath, and caramel closes out the finish. A genuinely rare experimental result from a part of the harvest that would normally disappear into a lower grade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Red Plum 🍑 Dried Apricot 🍯 Honeycomb 🍬 Caramel\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Filter \/ 200g \/ September 8th","offer_id":58757411930486,"sku":"MAZELAB-KAMAVINDI-EXP-AND-SL28-SL34-HONEY-FIL-200G-SEP08","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KAMAVINDIHONEY-cropped.jpg?v=1789657197"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/mazelab_coffee.jpg?v=1787597729","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/mazelab.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}